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Fresh ricotta topped with peaches, spices and a hint of ginger on a buttery and flaky crust make for a simple and rustic dessert.
For the crust:
In the bowl of a food processor combine flour, sugar and salt and pulse one or two times. Add chilled butter cubes and pulse in 5-10 second intervals until mixture resembles coarse crumbles.
Add in sour cream and about 2 tablespoons water and continue to pulse in 5-10 seconds intervals until mixture comes together.
Remove dough and place it on a lightly floured surface. Knead just a few times. Form it into a disc and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
For the assembly:
Preheat oven to 400 F. Line a baking sheet with parchment paper and set aside.
In a medium bowl add peaches, 3 tablespoons sugar, flour, grated ginger, a pinch of cinnamon, nutmeg, cloves and ground ginger and gently toss. Set aside.
Lightly flour a clean surface. Remove dough from plastic wrap and roll out dough to about 12 inches round. Transfer to the prepared baking sheet.
Add a pinch of cinnamon and sugar to the ricotta and stir to blend. Spread ricotta mixture on top of dough leaving about a 1-2 inch border. Top with peach mixture. Add a few blueberries if desired. Fold border around peaches making a free form crust. Lightly brush crust with egg and sprinkle with sugar.
Bake in the preheated oven until crust is golden brown about 20-25 minutes.
Remove it from the oven and let cool. Sprinkle with confectioners’ sugar and Fleur de Sel.
Slice and serve warm or at room temperature.
The ‘pots’ for pots de crème au chocolat are not a requirement for making this dark chocolate cream. The dessert may very well be made in ramekins and it will taste every bit as good.
In taste and texture the baked cream resembles a dark chocolate truffle which is why a small ‘pot’ goes a long way. However the special charm of the dessert is in the tubby little lidded ceramic ‘pots’ in which it traditionally is baked.
I chose to use semi-sweet chocolate instead of milk chocolate, so that the chocolate flavor would really punch through. This provided the perfect balance of chocolate to make the whole frosting completely “milk chocolate” in flavor.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!